Eating Meat Raises Risk of Type 2 Diabetes, Study Finds

The daily consumption of red and processed meat can raise the risk of Type 2 diabetes , according to a new study led by Cambridge University.

The research found that having two slices of ham a day can increase the risk by as much as 15%, Knewz.com has learned.

The daily consumption of around 3.5 ounces of unprocessed red meat, which is equivalent to a small steak, can increase the risk of Type 2 diabetes by 10%, the study has found.

The research, which was led by Cambridge University and published in the journal Lancet Diabetes & Endocrinology , analyzed the data from almost two million participants across 31 study groups across the world .

It was reported that the analysis took into account factors such as age, gender, health -related behaviors, energy intake, and body mass index.

A press release from Cambridge University explained that while previous research “indicated that higher intakes of processed meat and unprocessed red meat are associated with an elevated risk of type 2 diabetes,” the results have been “variable and not conclusive.”

The press release added that there have not been many studies delving into the relationship between poultry and the risk of diabetes, although the meat from chicken, turkey, duck, etc. is often posed as an alternative to red meat .

The latest research found that the “habitual consumption” of poultry – chicken , turkey, or duck – was associated with an 8% higher risk of Type 2 diabetes.

“But when further analyses were conducted to test the findings under different scenarios the association for poultry consumption became weaker, whereas the associations with type 2 diabetes for each of processed meat and unprocessed meat persisted,” the press release mentioned.

Commenting on the findings of the study, Professor Nita Forouhi of the Medical Research Council (MRC) Epidemiology Unit at the University of Cambridge, a senior author on the research, said:

“Our research provides the most comprehensive evidence to date of an association between eating processed meat and unprocessed red meat and a higher future risk of type 2 diabetes. It supports recommendations to limit the consumption of processed meat and unprocessed red meat to reduce type 2 diabetes cases in the population.”

“While our findings provide more comprehensive evidence on the association between poultry consumption and type 2 diabetes than was previously available, the link remains uncertain and needs to be investigated further.”

Professor Nick Wareham, Director of the MRC Epidemiology Unit, and a senior author of the paper mentioned:

“Most research studies on meat and type 2 diabetes have been conducted in USA and Europe, with some in East Asia. This research included additional studies from the Middle East, Latin America, and South Asia, and highlighted the need for investment in research in these regions and in Africa.”

Dr Chunxiao Li, also from the MRC Epidemiology Unit, weighed in on the research, saying:

“Previous meta-analysis involved pooling together of already published results from studies on the link between meat consumption and type 2 diabetes, but our analysis examined data from individual participants in each study.”

“This meant that we could harmonise the key data collected across studies, such as the meat intake information and the development of type 2 diabetes.”

“Using harmonised data also meant we could more easily account for different factors, such as lifestyle or health behaviors, that may affect the association between meat consumption and diabetes,” Dr. Li further said .